Classic Baked Italian Meatballs takes ground beef, veal and pork with seasoned breadcrumbs, parmesan cheese and just a few other simple ingredients to create the most flavorful and delicious meatballs.
From the recipe collection of Tara Ippolito
Classic baked Italian meatballs are one of those recipes that always hit the spot. This recipe just screams Sunday dinner. They're tender, juicy, and full of rich Italian flavors. They truly have the perfect mix of beef, pork, veal, herbs, and Parmesan. Baking them first them finishing them off in the tomato sauce keeps everything incredibly moist. The flavors melt together, so every bite tastes like it came straight from an old-school Italian kitchen. It's simple, comforting, and absolutely irresistible.
These meatballs are one of those recipes that you'll make once and immediately add to your regular rotation. They come out tender and flavorful every single time, thanks to that perfect mix of meat and my little secret ingredient of adding milk that you'll see below. It's a no-fuss, big-flavor recipe that makes your whole kitchen smell amazing and tastes like you spent all day cooking even though you didn't. Trust me, you're going to love this one!
Ingredients
Here is the list of ingredients that you'll need to make these delicious meatballs. You can find the full list of ingredients along with measurements and instructions in the recipe card below.
- Ground Beef- Gives the meatballs their classic beefy flavor.
- Ground Veal- Makes the meatballs extra tender and delicate.
- Ground Pork- Adds richness, moisture and a subtle sweetness.
- Eggs- Binds and holds the meatballs together.
- Italian Seasoned Breadcrumbs- I prefer the 4C brand but any brand will do. Helps the meatballs hold their shape and brings lots of built in flavor.
- Parmesan Cheese- Adds a salty, nutty flavor.
- Garlic powder- Evenly distributes garlicy flavor throughout each meatball.
- Onion powder- Evenly distributes the classic onion flavor throughout.
- Salt- Enhances the flavor of all the ingredients.
- Pepper- Cuts the richness of the ingredients
- Italian Seasoning-Brings a balance blend of herbs like basil, oregano, thyme and rosemary.
- Milk- Adds moisture to the breadcrumbs and meatballs in general and also helps to tenderize the meat.
- Tomato Sauce- I used Victorias Marinara Sauce here but any brand will do. It keeps the meatballs moist and tender.
Instructions
Heres how to make these meatballs along with some personal notes from me. You can find the full ingredients list along with instructions in the recipe card below.
Preheat the oven to 350 degrees.
In a large bowl, add the ground beef, pork, veal, eggs, salt, pepper, garlic powder, onion powder, ½ Cup parmesan cheese and Italian seasoning. Add the breadcrumbs and pour the milk on top to let them soak in.
PRO TIP: Adding the milk no only softens the breadcrumbs but it also tenderizes the meat.
Now, gently mix all of the ingredients together just until they're evenly incorporated. Form them into 2" sized balls and add them to a parchment paper lined baking sheet. Place them into the center rack of the oven for 30 minutes
PRO TIP: Don’t over mix the meat or the meatballs will be too dense after baking.
NOTE: Make sure the meatballs are relatively even in size so they cook evenly. Rolling them with food safe gloves on protects your hands well, too.
In the meantime, place most of the tomato sauce into a 9 x 13" baking dish and nestle the meatballs in once they're out of the oven. Cover them with the remaining sauce and sprinkle the top with ¼ Cup of parmesan cheese.
Note: I used Victorias jarred marinara sauce to make my life easier but feel free to use your own or if you need a great recipe for Simple Tomato Sauce click HERE for mine.
Finally, place them back into the center rack of the oven for 15 minutes. Garnish with parsley (optional), serve warm and enjoy!
What Should I Serve These With?
Nothing goes together better than a nice big bowl of pasta and meatballs. Marry Me Pasta, Penne and Vodka Sauce and Fettuccine Alfredo would all be great choices. I personally love a some Homemade Garlic Bread on the side, too.
Can I Cook These Meatballs In Sauce On The Stove?
Yes, you can cook raw meatballs directly in pasta sauce if you prefer and it actually works really well. Just make sure the sauce is simmering gently, then add the meatballs and cook them for 30-45 minutes (small) or 45-60 minutes (large). They'll finish right in the sauce and stay tender. For safety, the centers need to reach 160°F -165°F. The temperature will be easy to check using a digital meat thermometer.
Can I Make These Useing Ground Beef Only?
Sure, you can use all ground beef instead of a blend of beef, pork and veal if you prefer.
Storage
Let the meatballs cool completely then place them into an air tight storage container. They will last in the fridge for up to 3 days. This recipe freezes very well, too. Just place the meatballs into a freezer safe air tight container. They will last in the freezer for up to 3 months. Be sure to thaw the meatballs in the fridge the day before heating them up.
Featured Products
Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:
- Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
- Glass Mixing Bowl Set- 5 Piece nesting food prep bowls. Perfect for meatball mixing!
Classic Baked Italian Meatballs Recipe
Ingredients
- 1 Pound Ground Beef
- ½ Pound Ground Pork
- ½ Pound Ground Veal
- 1 Cup Seasoned Italian Breadcrumbs
- 2 Eggs
- 1 Tbs Garlic Powder
- 1 ½ Tbs Italian Seasoning
- ¾ Cup Parmesan Cheese
- 1 Tbs Onion powder
- ½ Cup Milk
- Salt and Pepper- to taste
- 2 Tbs Dried Parsley (optional)
- 40 Oz Tomato Sauce
Instructions
- Preheat the oven to 350°F
- In a large bowl, add the ground beef, pork, veal, eggs, salt, pepper, garlic powder, onion powder, ½ Cup parmesan cheese and Italian seasoning. Add the breadcrumbs and pour the milk on top to let them soak in.
- Gently mix all of the ingredients together just until they're evenly incorporated. Don’t over mix the meat or the meatballs will be too dense.
- Form them into 2" sized balls and add them to a parchment paper lined baking sheet. Place them into the center rack of the oven for 30 minutes
- In the meantime, place most of the tomato sauce into a 9 x 13" baking dish and nestle the meatballs in once they're out of the oven. Cover them with the remaining sauce and sprinkle the top with ¼ Cup of parmesan cheese.
- Place them back into the center rack of the oven for 15 minutes. Garnish with parsley (optional), serve warm and enjoy!
Notes
Other Easy Meatball Recipes
If you like super easy to make meatball recipes, you have to try these Swedish Meatballs, French Onion Meatballs and Salisbury Steak Meatballs.
Holly says
You do not have "WITH" the instructions the oven temp for baking. People who want to just look at the recipe and instructions don't want to have to go through the whole post just to "FIND" the baking temp.
Holly says
I dont see a cooking temp for the oven.
Anonymous says
FOR THE MEATBALLS. IM JEWISH I DONT EAT PORK NOR DO I MIX MEAT WITH MILK CAN I OMIT MILK AND CHEESE AND PORK
Anonymous says
Do you a really good recipe for marinara sauce. I like a smooth sauce. Please & thank you
Al Dente Diva says
I’m sorry it is a little confusing. That is a variation so 2 lbs of meat total. So all beef of equal parts beef veal and pork
Anonymous says
How much pork for the meatballs? I didn’t see pork in the ingredients.
Al Dente Diva says
Keep everything the same and use 1 c of breadcrumbs
Adiya says
How would I do just 1lb of ground beef for the meatballs in the spaghettio’s
Al Dente Diva says
Hello. He’s absolutely but it may change the taste completely. Feel free to add it but I would just completely omit it if I were you.
Eileen Dwyer says
I'm not a fan of veal, can I replace it with sausage instead,?